OU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
*Do not use pumpkin pie filling.
Crumble dry cake mix and margarine together as for pie dough in bowl.
Spray 9 x 13-inch glass Pyrex dish with Pam.
Pour pumpkin filling into dish; sprinkle all crumbs on top of filling. Bake cake as you would pumpkin pie recipe on can, except bake 10 minutes longer.
Test by inserting butter knife in cake.
If clean, cake is done.
May be served with Cool Whip.
realize making your own pumpkin glop -- err, \"puree\" was
little. This is the best size for me, I like
eparate medium-large bowl combine pumpkin puree, maple syrup, orange juice
Preheat oven to 425\u00b0F.
Whisk pumpkin, condensed milk, eggs, brandy, spices and salt in medium bowl until smooth.
Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350\u00b0F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean.
Cool. Garnish as desired. Store leftovers covered in refrigerator.
br>Mix in eggs and pumpkin.
Pour batter into prepared
Preheat the oven to 425\u00b0F.
In a large bowl combine the pumpkin puree, condensed milk, eggs, cinnamon, ginger and nutmeg.
Mix well and turn into the crust.
Bake 15 minutes; reduce the oven temperature to 350\u00b0 and bake another 35 to 40 minutes or until a knife inserted 1-inch from the edge comes out clean.
Cool before cutting.
Garnish with whipped cream.
Refrigerate leftovers.
Stir together sugar, oil, and eggs. Add pumpkin and water. Stir in dry ingredients. Blend well. Pour into 3 greased and floured loaf pans (8\" x 4\").
Bake at 350\u00b0 for 1 hour, or until toothpick/knife inserted in center of loaf comes out clean.
t the seeds. Cut the pumpkin into large chunks. Bring a
Melt the butter in saucepan on low heat, don't burn the butter!
Mix in the flour.
Slowly stir in the milk.
Stir constantly over medium heat until thickened. (about 15 minutes or so).
Add pumpkin, mix and heat thoroughly.
Slowly add the cider and fully incorporate.
Sprinkle with some nutmeg to serve.
For some variation ideas, add some cubed butternut squash or pumpkin, golden delicious apples, and/or orzo. It feels a little empty having nothing but bisque.
Pumpkin Bar:
Mix all the ingredients together.
Pour into 14 1/2 x 10 1/2 greased and floured pan.
Bake at 350\u00b0 for 30 minutes.
Frost.
Frosting:
cream butter and cream cheese together.
Add vanilla.
Gradually add powdered sugar until smooth.
Spread over bars.
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.
Cook's Note: Day-old biscuits or croissants are best for this recipe.
You will need enough to fill a 9 by 13-inch baking dish.
Preheat oven to 350 degrees.
In a mixing bowl, blend all ingredients, except for bread and cranberries.
Fill a 9 by 13-inch baking dish with bread cubes.
Sprinkle cranberries over bread cubes.
Pour custard mixture over bread cubes, making sure that all cubes are submerged (push cubes down if necessary).
Bake for about 1 hour, or until pudding is set.
Serve warm.
1 10\" pie crust
Beat together cream cheese, brown sugar , spices and salt.
Add eggs- beating in betwwen each egg.
Stir in pumpkin, milk, and vanilla
Pour into unbaked pie shell
Bake 375% for 40 minutes
Topping
1 TBS brown sugar
1TBS butter
1 tsp flour
1/2 cup chopped pecans
2 tsp grated orange peel
Crumble together and spread on pie- Return to oven for 10 minutes.
The best pumpkin pie in the world!!!!!!!!!!!!!!!!!!!!!! xxxwilla
ff the top of the pumpkin and scoop out seed.
Preheat oven to 425\u00b0.
Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.
Beat eggs in large bowl.
Stir in pumpkin, orange juice and sugar-spice mixture.
Gradually stir in evaporated milk.
Pour into pie shell.
Bake for 15 minutes.
Reduce temperature to 350\u00b0; bake for 40-50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
Serve immediately or refrigerate.
Top with whipped cream before serving for best results!
In large bowl, combine all ingredients except butter, nuts, and cake mix.
Mix well.
Pour into greased 9x13 pan.
Sprinkle dry cake mix evenly over the pumpkin mixture.
Melt butter and drizzle it over the cake mix.
If using, sprinkle with nuts.
Bake 1 hour or until done.
Best when eaten warm and served with french vanilla ice cream.
Hope you enjoy as much as we do!
Mix together in large bowl eggs, sugar, oil and pumpkin; set aside.
Mix together in another bowl remaining ingredients.
Mix contents of both bowls together.
Pour in ungreased 10 x 15 x 1-inch pan.
Bake at 350\u00b0 for 25 to 30 minutes.
Cool.
Frost with Pumpkin Bar Frosting.